Cockle and Pork Cataplana

, from Issue #36. August, 2015
Photography by Carolyn Robertson.
Cockle and Pork Cataplana

A beautiful combination of flavours, perfect for sharing with friends.


Serves: 4


2 kilograms cockles
400 grams boneless pork loin or fillet, diced (we use Freedom Farms)
2 tablespoons olive oil
1 tablespoon sweet smoked paprika
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
½ teaspoon chilli flakes
2 tablespoons tomato paste
1 bay leaf
½ cup white wine or water
¼ cup chopped flat-leaf parsley
sea salt and freshly ground pepper


Soak the cockles in cold water for 10 minutes then drain.

Heat the olive oil in a wok or deep sauté pan, or if you have one, a cataplana. Add the pork and smoked paprika, season and cook for 2 minutes over a high heat until lightly golden and just cooked through. Remove with a slotted spoon and set aside.

Add the onion, garlic, rosemary, chilli flakes, tomato paste and the bay leaf to the pan and cook until the onion is soft, adding a splash of water if the pan is too dry. Add the wine or water and the cockles and turn to coat in the onion mixture. Cover and cook until the cockles have opened. Stir in the pork and parsley, season and tip into a large bowl. Serve with plenty of grilled bread for mopping up the juices.